breakfast: I wasn’t feeling too hot so I had box mac and cheese instead of my usual eggs.
post-workout snack: I had this Orange Carrot Naked Juice in hopes it would help keep away the cold.
dinner: I bought this Progresso Chicken Corn Chowder on a whim and planned to eat it with various bread, but that plan was a bust. The soup was disgusting. I was feeling pretty crappy by then, so I just had leftover rice and corned beef stew with black pepper (shito).
Also, I only had half of that Krispy Kreme donut.
snack (not shown): a handful of baked fries and honey lemon tea.
breakfast: eggs over-medium, whole wheat toast with butter, a Granny Smith apple, and green tea with milk and sugar.
post-workout snack (not shown): 1 mini stack of roasted vegetable ritz crackers and an apple
dinner: rice stir-fried with leftover corned beef stew
snack: soft, Japanese bread roll with Earl Grey tea.
Last Sunday I went out to celebrate a friend’s birthday and remembered just how awesome it is not to cook on Sunday. I never truly appreciated the act of “brunching” until I moved to Boston and was presented with a million restaurants offering their own variations of it. Whether I’m making it myself or eating out at some random eatery, I can’t imagine a Sunday without brunch.
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Even though this is supposed to be a “What I Ate Wednesday“, I’m going to post about Tuesday (yesterday), because that was the day I remembered to document my food intake, haha.
So, here’s my eats for Tuesday, August 18th!
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So, remember when I said training alone is awesome and has tons of perks? Well, this week I remembered that training with other people is also tons of fun and has its own perks, too.
This week my old teammate, Shelby, joined me for most of my practice sessions, and I was pretty hyped about it. We basically caught up with each other on life, and rambled and joked about everything and nothing. If that doesn’t sound like a good time, then I don’t know what a good time is (yes, I do)…
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I’ve been contemplating switching from ground beef to ground turkey for a while now, but every time I went grocery shopping I would always end up bypassing the turkey for what I was familiar. This summer I’ve been slowly trying to change my eating habits for the better. I finally gave almond butter a try, and have to say it was one of the best decisions I’ve ever made! So, I figured now was as good a time as any to give ground turkey the try it deserved.
I was a little wary at first because I’ve heard it’s very easy for the turkey to turn out dry or mealy, but luckily that wasn’t the case with this dish. I couldn’t tell the difference at all! I was so happy with how it turned out (and with my amazing chef skills), I immediately started typing this post up. Without further ado, here’s the recipe for you to try at home!
FIND THE RECIPE HERE!
Continuing the theme of last week’s meal planning, I thought I would share what I ate during the week. I actually decided to make this post near the end of week, so I didn’t keep track of what I ate for every single meal, but here’s what I do remember.
Monday: homemade granola, raspberries, vanilla yogurt; quick chicken teriyaki, steamed broccoli, homemade fries
Tuesday: chicken parmesan;
Wednesday: scrambled eggs, spinach, buttered toast; pineapple; chicken teriyaki
Thursday: granola, vanilla yogurt; cheese pizza (take-out)
Friday: breakfast sandwich (scrambled eggs, bacon, cheese, English muffin); chicken teriyaki, sautéed spinach, brown rice, plain omelet
Saturday: waffle, breakfast potatoes, cantaloupe, scrambled eggs, bacon, chocolate milk; buffalo chicken wings (restaurant); granola, yogurt
Chicken is one of the most versatile ingredients in my opinion. I only cooked it 2 ways last week, but there are so many ways to prepare it that it can fit into whatever dish you’re in the mood for. This coming week I’ll be making quesadillas, which I’m extremely excited about. I’ll probably post the recipe if it turns out OK.
What will you be eating this week?
I’ve been meaning to make homemade granola for weeks now, and I finally managed to get it done this past Sunday.
Granola is one of those foods that seems a lot more complicated to make than it actually is. Once you find a recipe you like, you can easily customize it however you want, and you’ll always love your own granola more than any store-bought brand because it will always have everything you love in it.
I’ve eaten my granola with yogurt and raspberries for breakfast and dessert almost every day this week, so I’m already almost out of it. I’m going to have to make a bigger batch next time. With the holidays just around the corner, I’m also thinking of making some special holiday versions for my friends and family.
The general ingredients and directions for granola usually run along them same lines, but here’s the recipe that I used and adapted.
This week I’m switching it up from my usual Weekly Eats post and instead posting about the behind-the-scenes of my meals.
A common question I get after I post my weekly round-up of meals and snacks is “Where do you find the time to cook all this?”. The simple answer is I don’t. I plan out what I’ll be eating for most of the week, then make the bulk of my meals over the weekend. I basically eat pre-prepared meals, or “leftovers”, through most of the week. Every now and then I’ll make something new in the middle of the week if I’m getting a too tired of eating the same thing over and over, but most of the time, making small changes to a main dish is enough for me.
Let’s start with the nitty-gritty.
There was a salmon sale at my local grocery store this past week, so I ended up grabbing a filet.